Tag: Salmon cuts

The average American eats about two pounds of salmon per year, making it one of the most popular seafood choices. Yet, many people only ever experience the center-cut fillet, unaware of the distinct and delicious characteristics offered by other parts of the fish, such as the collar and belly.

According to culinary and fishing experts, the tail is consistently considered the least fatty part of the salmon, which significantly affects its flavor profile and cooking requirements. This leaner section offers a distinct texture and experience compared to the richer, higher-fat portions of the fish like the belly and collar.

Salmon belly has a higher fat-to-flesh ratio and is considered a delicacy for sashimi in many cultures, while the tail is leaner. Choosing which cut is superior depends on your culinary goals and personal preference, as each offers a distinct flavor and texture profile.

With over 90% of US households consuming seafood and salmon being a popular choice, understanding the variety of cuts is essential. Deciding which part of salmon is best ultimately depends on a diner's specific taste and cooking goals, as each section offers a unique flavor and texture profile.

While most salmon is known for its healthy fat content, approximately 95% of wild Pacific pink salmon is considered lean, offering a different nutritional profile than fattier varieties. A lean cut of salmon is a portion of the fish with a lower concentration of intramuscular fat, a characteristic that varies by both species and location on the fillet. For those seeking lower-fat seafood options, understanding these variations is key to making informed dietary choices.